John Myers
Ingredients for 1 servings:
- 250 g butter, soft
- 250 g sugar
- 6 eggs, separated
- 250 g buckwheat, ground (black wheat flour)
- 250 g ground almonds
- 1 packet of vanilla sugar
- 1 jar cranberry or other jam
- some powdered sugar
- possibly whipped cream
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Buckwheat cake
Cream the butter with 150g of sugar and the egg yolks until fluffy. Add the flour, almonds, and vanilla sugar and mix. Beat the egg whites until semi-stiff, then add the remaining sugar and beat until a knife-cut mark is visible. Carefully fold the egg whites into the butter mixture, transfer to a greased 26cm springform pan, and bake at moderate heat (150°C fan-assisted, 180°C standard oven) for about 1 hour. Let the cake cool, remove from the springform pan, and cut in half, preferably with a string, to create two layers. Fill with cranberry jam (or other jam, if desired) and sprinkle with powdered sugar. Serve with whipped cream, if desired.
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